Cybil Shepherd's Sticky Buns
Makes about 18 to 20 large rolls
Note: This recipe yields, large rolls. For smaller, daintier Sticky
Buns that are perfect for a brunch, divide the dough into 2 thinner
and slightly smaller rectangles before rolling and cutting.

5 cups of unbleached all-purpose flour
2 envelopes of active dry yeast
2/3 cup, plus 2 tablespoons of granulated sugar
2 teaspoons of salt
1 cup of warm water
1 cup of scalded milk, cooled to about 115ºF.
6 ounces of unsalted butter
3 cups of light brown sugar
1 cup of heavy whipping cream
1 teaspoon of vanilla extract
3 tablespoons of cinnamon

Combine flour, yeast, 2 tablespoons sugar and salt. Add water and
milk. The mixture will appear dry. Knead the dough until smooth. Place
in a lightly oiled bowl, cover with a damp towel, and let dough rise
in a warm place for about 1 hour. Uncover dough, punch it down and
knead again. At this point, you may choose to freeze some of the
dough. If so, wrap it well and freeze quickly. Cover the remainder of
the dough again and let rise a second time. Meanwhile, make the
caramel by melting butter, brown sugar and heavy cream in a heavy
saucepan over medium-high heat. Stirring constantly, bring the mixture
to a simmer. Reduce heat and let mixture simmer gently, stirring
frequently, for about 10 minutes. Remove from heat and stir in
vanilla. Set aside. Preheat oven to 330ºF. Now that the dough has
risen a second time, punch it down and, on a lightly floured work
surface, press or roll the dough into an 18 - by -30 - inch rectangle.
Mix cinnamon with 2/3 cup granulated sugar. Sprinkle the
cinnamon-sugar mixture evenly over the dough. Drizzle about 1/2 cup of
the caramel sauce over the dough. Pour the rest of the caramel into a
large, deep casserole or baking pan, such as an oversized lasagna pan
or roasting pan. Starting at the bottom of the dough (the 30-inch-wide
length) roll the dough tightly like a jellyroll. Using a sharp knife,
cut the dough into 1 and 1/2-inch thick slices and arrange slices
about 1/2 inch apart on top of the caramel in the deep pan, with one
of the spiral sides of the dough slices facing up. Bake in a 330ºF.
until brown on top and rolls sound hollow when tapped gently with the
back of a wooden spoon, about 35 to 40 minutes. Cool on a rack about 5
minutes and either carefully turn rolls onto a serving platter or flip
the rolls over to serve straight from the baking pan. Spoon any
additional sauce over the tops.